Gluten-Free Chinese Egg Tart
Delight your taste buds with these irresistible **Gluten-Free Chinese Egg Tarts**, a classic dessert reimagined for those avoiding gluten. Featuring a buttery, flaky gluten-free pastry shell and a velvety custard filling infused with hints of vanilla, this recipe strikes the perfect balance between tradition and dietary needs. With simple ingredients like gluten-free flour, xanthan gum, and a luscious blend of eggs, cream, and milk, these bite-sized treats are both approachable and indulgent. Whether served warm or at room temperature, these egg tarts are a crowd-pleasing addition to any gathering or a satisfying snack for any time of day. Easy to prepare in just under an hour, they bring the charm of homemade **Chinese bakery-style egg tarts** straight to your kitchen!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan Gum
- 150 grams Unsalted butter, chilled and cubed
- 50 grams Granulated sugar
- 4 tablespoons Cold water
- 2 large, plus 1 egg yolk Eggs
- 100 ml Whole milk
- 100 ml Heavy cream
- 1 teaspoon Vanilla extract
- 80 grams Powdered sugar
Instructions
Preheat your oven to 200°C (390°F) and grease a 12-muffin tin or tart pan.
In a large bowl, mix the gluten-free flour and xanthan gum together.
Add the chilled and cubed butter into the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
Mix in the granulated sugar.
Add the cold water one tablespoon at a time, mixing until a dough forms. It should come together but not be sticky.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
While the dough chills, prepare the custard filling by whisking together the whole eggs, egg yolk, whole milk, heavy cream, vanilla extract, and powdered sugar in a bowl until well combined.
Remove the dough from the refrigerator. Roll it out on a lightly floured surface to a thickness of about 1/8 inch.
Cut circles slightly larger than the muffin cups and press the dough into the muffin tin or tart pan. Trim any excess dough.
Pour the egg mixture into each pastry shell, filling them about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the edges of the pastry are golden brown and the custard is set but still slightly jiggly in the center.
Let the egg tarts cool in the pan for about 10 minutes before transferring them to a wire rack to cool further.
Serve warm or at room temperature and enjoy your homemade gluten-free Chinese egg tart.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 135.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 263 mg | 20% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
